Alba
The First White Limniona
CATEGORY
White Dry Wine
CHARACTERISTICS
- Varieties: Limniona 100%
- Harvest Dates:The first ten days of September
- Alcoholic Fermentation Duration: for 12-15 days
- Alcohol Strength (at 20°C): 11.5-12.0% vol
- pH: 3.2-3.4
- Total Acidity (g/lt): 5.5-6.0
- Volatile Acidity (g/lt): 0.07-0.1
- Free Sulfites (ppm): 18-25
- Total Sulfites (ppm): 70-80
- Residual Sugar (g/lt): 0.9-1.2
WINE MAKING / MATURING
Produced using the saignée method, with zero skin contact time between the must and the grape skins.
This technique results in extracting only a small portion of the must for fermentation, without the pigments from the grape skins.
This is the basis for the creation of a white wine from a red grape variety.
Alcoholic fermentation takes place in stainless steel tanks for approximately 12-15 days at controlled temperatures of 15-17°C.
Fermentation is carried out with indigenous wild yeasts.
The wine remains on fine lees with continuous bâtonnage for two months after the completion of alcoholic fermentation.
ORGANOLEPTIC CHARACTERISTICS
Bright, with a gray-green hue and silver reflections.
A delicate nose characteristic of the variety, with an aromatic palette of white flowers, green apple, pear, sage, and unripe tomato.
Refreshing acidity on the palate with excellent balance and finesse.
Its lively yet elegant acidity enhances the intensity of flavors and contributes to a long aromatic finish.
Best enjoyed at 10-12°C.
BOTTLES / LABEL
AWARDS
